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Mini Corndog Muffins

12 cup melted butter (or 1/4 cup butter cup unsweetened applesauce)
14 cup unsweetened applesauce
12 cup sugar
2 eggs
1 cup buttermilk
12 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
12 teaspoon salt
8 -10 all-beef hot dogs, cut into 1 inch bites
ketchup, for serving
mustard, for serving


Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk dry ingredients into wet ingredients in two batches. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Serve with ketchup and mustard. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Source: www.food.com